Originally Posted by GB
Bolas, point me in the direction of your gravy curry. That sounds like it could be interesting.
Kathleen, not a bad idea. I will keep that one in mind as well. I am not a huge fan of bbq sauce on things. If I do use it I go very light, but in this case a good bbq sauce just might be the answer.
I thought I'd ruined a turkey by overcooking a year or so ago. I'd cooked it on the Webber, over a divided bed of charcoal, with a drip pan, half filled with water underneath the bird. I caved it from the carcass, when it was cool enough to handle, and laid it in an aluminum roasting pan. I poured the liquid from the drip pan over the meat and let it rest in the fridge overnight. In the night, the meat rehydrated and picked up that smoky goodness from the drip pan liquid. The group I served it to said it was the juiciest, most tender and delicious turkey they'd ever eaten.
Cooking the bird in boiling, or even simmering liquid will not allow the meat to reabsorb moisture, as heat is what squeezed it out in the first place. You can either make, or purchase a can of chicken broth, and cover the meat with it. Place it in the fridge overnight, and then decide what you will do with the moist chicken.
I have to think that chicken would react the way turkey meat does, as it cooks the same way.
Hope this helps you.
Seeeeeeya; Chief Longwind of the North